Name: Raspberry & White Chocolate Millionaire's Shortbread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 200 g Butter (softened); 80 g Caster sugar; 1 tsp Vanilla extract; 225 g Plain flour ((all purpose flour)); 50 g White chocolate chips; 10 g Freeze dried raspberries; 170 g Butter; 80 g Golden syrup; 75 g Granulated sugar; 397 g Condensed milk; 225 g White chocolate; 10 g Freeze dried raspberries

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If you're a white chocolate fan then you're going to love this Raspberry & White Chocolate Millionaire's Shortbread! It starts with a layer of buttery shortbread that's dotted with white chocolate chips and freeze dried raspberries. Then there is perfectly gooey caramel in the centre. On top is creamy white chocolate, and plenty of tart freeze dried raspberries too. It's the perfect combination of sweet and sharp flavours!

Ingredient Tips & Equipment Information

Make sure your butter is at room temperature before you start baking the shortbread.
I used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It's not that baking spread tastes bad, just that real butter is richer and creamier.
You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
You must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
I use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious! Check the recipe notes for details.
You can use any kind of white chocolate for the topping. I used Callebaut white chocolate as it tastes delicious. Pick any white chocolate that is good quality and that you like the taste of, I'd advise avoiding cooking chocolate as it doesn't taste great.
For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Raspberry & White Chocolate Millionaire's Shortbread

To make the shortbread, mix the butter and sugar together, then add the plain flour and form a rough dough. Then add the freeze dried raspberries and white chocolate chips and mix until evenly distributed.

Then using your fingers, press the dough into the tin and bake it for 20-25 minutes.

For the caramel layer, melt butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then boil it for around 6 minutes on a gas hob (or simmer for 10-12 minutes on an induction hob), stirring it constantly, until it is dark golden and thick. Pour the caramel over the shortbread and put it in the fridge to set. Once it's set, pour the melted white chocolate over the top and decorated with freeze dried raspberries.

How do you cut millionaire's shortbread neatly?

To cut millionaire’s shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel causing it to oooze out. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through works well for me.

Can you use fresh or frozen raspberries in this recipe?

Unfortunately I've not found a way to make this recipe work with fresh or frozen raspberries. This is because they produce too much moisture and make the shortbread base soggy. You could decorate the top with fresh raspberries, but you would need to make sure they are kept in the fridge and consumed within a day or so, as fresh raspberries don't last very long. The best option is freeze dried raspberries. They are easy to get hold of from Sainsburys, Waitrose or online. They last for ages, have a delicious and intense raspberry flavour, and you can also enjoy them with cereal, yoghurt or more of my recipes!

What size tin do you need for this recipe?

This recipe is for an 8" or 20cm square tin, it need to have deep sides, at least 2". If you want to use a 9" or 23cm square tin, I would recommend increasing the ingredient amounts by 25%.

What is the best way to line the tin?

I find that greasing the tin very lightly, only just enough to help the baking paper stick to it, then lining with non stick baking paper is the best way to ensure you can remove this bake easily from the tin. You should also leave an overhang of baking paper, about 1" taller than the tin. This is so you can grasp it to pull the shortbread out of the tin.

Do you need an electric mixer to make this recipe?

While it is easier to make the shortbread base in an electric stand mixer with the paddle attachment, you can absolutely make it by hand with a wooden spoon and some elbow grease! For the caramel layer and chocolate layer, no electric mixer is required.

How should it be stored and how long does it last for?

It can be stored at room temperature in an airtight container for 2 weeks (although it never lasts that long in my experience! It gets eaten up too fast!) If the caramel hasn't been boiled for long enough and is too soft, then you may need to store it in the fridge to firm it up.

Can you freeze Millionaire's Shortbread?

Yes! Wrap it well in cling film, or place in a freezer bag or tupperware container. It can be frozen for up to 3 months. It is bet freeze it sliced, then you can easily defrost a piece or two at a time. Place small squares of baking paper between each square to stop them from sticking together. Defrost at room temperature, I usually leave it on the kitchen counter for an hour or so.

More tips for making the Raspberry & White Chocolate Millionaire's Shortbread:

I used granulated sugar for the caramel, but you can also use caster sugar.
Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link below). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious!
You can use butter or baking spread for the caramel and shortbread layers, however butter does give it a nicer flavour

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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